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1
In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball.
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2
On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes.
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3
Quarter dough and wrap 3 pieces separately in plastic wrap.
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4
Set smooth rollers of a pasta machine at widest setting.
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5
Flatten unwrapped piece of dough into a rectangle and fee through rollers.
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6
Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
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7
Turn dial to next (narrower) setting and feed through rollers without folding.
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8
Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches.
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9
Halve pasta sheet crosswise.
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10
Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it.
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11
Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air.
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12
Set rollers to second narrowest setting and feed filled pasta sheet between rollers.
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13
Put pasta sheet on a dry kitchen towel.
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14
Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
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15
Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter.
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16
Line a tray with another dry kitchen towel.
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17
Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour.
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18
Form tagliatelle loosely into a nest and arrange on towel-lined tray.
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19
Make more tagliatelle in same manner with remaining pasta sheets.
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20
Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
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21
Trim mushrooms and cut stems from caps.
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22
Separately cut stems and caps into 1/4-inch-thick slices.
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23
Mince garlic.
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24
In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes.
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25
With a slotted spoon transfer stems to a small bowl.
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26
In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes.
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27
Add stems, garlic, and butter and cook, stirring, 1 minute.
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28
Add wine and cook, stirring occasionally, until wine is evaporated.
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29
Season mushrooms with salt and pepper.
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30
Cook tagliatellein boiling water until al dente about 1 1/2 minutes.
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31
Reserve 1/2 cup cooking water and drain tagliatelle in colander.
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32
Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
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33
Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
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34
*Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
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35
**Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.
